INFLUENCE OF SELECTED MARKETING FACTORS ON CONSUMER RESPONSE TO RESTRUCTURED BEEF STEAKS: A CONJOINT ANALYSIS1
作者:
H. W. CHENG,
A. D. CLARKE,
H. HEYMANN,
期刊:
Journal of Sensory Studies
(WILEY Available online 1990)
卷期:
Volume 4,
issue 3
页码: 165-178
ISSN:0887-8250
年代: 1990
DOI:10.1111/j.1745-459X.1990.tb00467.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACT.Restructured beef steaks, formulated with different beef particle sizes, fat content and binder levels, were evaluated with selected marketing factors by 30 consumers. Conjoint analysis was applied to consumers’hedonic scores and statement of purchase intent for raw and cooked steaks. Product preference, packaging and brand had significant (P<0.05) impacts on hedonic scores for raw products. Price was an additional important factor in purchase intent. Parcooked products, only product preference was important for both hedonic rating and purchase intent. When products were not present, conjoint measurement indicated that nutritional information, price and brand influenced (P<0.05) hedonic response
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